WO2021153625A1 - Boisson maltée fermentée ayant un goût de bière - Google Patents

Boisson maltée fermentée ayant un goût de bière Download PDF

Info

Publication number
WO2021153625A1
WO2021153625A1 PCT/JP2021/002868 JP2021002868W WO2021153625A1 WO 2021153625 A1 WO2021153625 A1 WO 2021153625A1 JP 2021002868 W JP2021002868 W JP 2021002868W WO 2021153625 A1 WO2021153625 A1 WO 2021153625A1
Authority
WO
WIPO (PCT)
Prior art keywords
beer
fermented
wort
malt beverage
ppm
Prior art date
Application number
PCT/JP2021/002868
Other languages
English (en)
Japanese (ja)
Inventor
順 久保田
祥太郎 前川
Original Assignee
アサヒグループホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by アサヒグループホールディングス株式会社 filed Critical アサヒグループホールディングス株式会社
Priority to EP21747834.6A priority Critical patent/EP3957185A4/fr
Priority to AU2021214309A priority patent/AU2021214309B2/en
Priority to SG11202112775WA priority patent/SG11202112775WA/en
Priority to NZ782275A priority patent/NZ782275B2/en
Priority to CA3140143A priority patent/CA3140143A1/fr
Priority to CN202180003307.5A priority patent/CN113811595A/zh
Priority to KR1020217037175A priority patent/KR102634560B1/ko
Priority to US17/613,260 priority patent/US20220220426A1/en
Publication of WO2021153625A1 publication Critical patent/WO2021153625A1/fr

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

Definitions

  • the present invention relates to a beer-taste fermented malt beverage, and more particularly to a beer-taste fermented malt beverage having an alcohol concentration of less than 1% (v / v).
  • alcohol means ethanol.
  • “Fermented malt beverage” refers to a beverage obtained through the process of using malt as a raw material and fermenting it.
  • “Beer taste” refers to a taste and aroma reminiscent of beer.
  • “Beer” refers to a beverage obtained by fermenting malt, hops, water and the like with yeast as raw materials.
  • Patent Document 1 describes a beer-taste beer in which the alcohol content is removed by subjecting the fermented beer to a de-alcohol treatment.
  • beer-taste fermented malt beverage When the alcohol content is removed from beer, which is a fermented product of wort, the flavor components produced in the alcoholic fermentation process can be left behind, and the obtained beer-taste fermented malt beverage has a beer-like fermented feeling.
  • low-molecular-weight sugars are consumed in the fermentation process, and the above-mentioned beer-taste fermented malt beverage is less likely to have an unpleasant sticky aftertaste.
  • high molecular weight sugar remains even after the fermentation process, and the beer-taste fermented malt beverage gives a feeling of touch or catching in the throat when swallowed, that is, a feeling of drinking.
  • beer-taste beverages from which the alcohol content has been removed do not feel the irritation that the alcohol content has when drinking.
  • beer that has undergone the fermentation process has a low concentration of small molecule sugars, and its sweetness and richness are reduced. Due to this effect, a low-alcohol beer-taste beverage obtained by removing alcohol from beer as a raw material has a problem of exhibiting a watery drinking feeling.
  • Watery means a light taste that makes you feel that there is a lot of water.
  • Patent Document 2 describes a beer-taste beverage having an alcohol concentration of less than 0.005% (v / v), which contains an acidulant such as pyruvic acid to give a beer-like aftertaste while giving a drinking response. It is stated that can be realized.
  • a beer-taste beverage to which an acidulant such as pyruvate is added is specifically prepared by using beer-flavored flavor, caramel color, and carbonated water in wort so that the extract content is 2.0%. It is a liquid diluted with (Examples 1 to 4).
  • This beer-taste beverage has not undergone a fermentation process and contains low-molecular-weight sugar derived from wort. Therefore, the beer-taste beverage has the sweetness and richness of low-molecular-weight sugars, and does not have a watery drinking sensation.
  • the present invention solves the above problems, and an object of the present invention is to have a beer-like fermentation feeling and a drinking response, not to give a watery drinking feeling, and to have an alcohol concentration of less than 1% (v / v).
  • the purpose is to provide a certain beer-taste fermented malt beverage (hereinafter sometimes referred to as "low-alcohol beer-taste fermented malt beverage").
  • the present invention contains a fermented wort solution containing pyruvic acid of more than 5.3 ppm and less than 80 ppm and succinic acid of more than 29.2 ppm and less than 90 ppm, and a genuine extract concentration of more than 2.0% (w / w).
  • a beer-taste fermented malt beverage having an alcohol concentration of less than 1% (v / v).
  • the concentration of pyruvic acid is 20-75 ppm.
  • the concentration of the succinic acid is 35-85 ppm.
  • the wort fermented liquor is a dealcoholic wort fermented liquor.
  • the wort fermented liquor is a wort bottom fermented liquor.
  • the wort fermented liquor has an appearance final fermentation degree of 80% or less.
  • the beer-taste fermented malt beverage has a malt usage ratio of 25% or more.
  • the beer-taste fermented malt beverage has a genuine extract concentration of more than 2.0% (w / w).
  • the present invention is a step of obtaining a wort fermented liquid; A step of reducing the alcohol concentration to less than 1% (v / v) by removing alcohol from the wort fermented liquor; Containing pyruvic acid greater than 5.3 ppm and less than 80 ppm and succinic acid greater than 29.2 ppm and less than 90 ppm and having an authentic extract concentration of greater than 2.0% (w / w), the alcohol concentration
  • a method for producing a beer-taste fermented malt beverage having a content of less than 1% (v / v).
  • a low-alcohol beer-taste fermented malt beverage that has a beer-like fermented feeling and a drinking response, does not exhibit a watery drinking feeling, and is excellent in a refreshing feeling is provided.
  • the low-alcohol beer-taste fermented malt beverage of the present invention has excellent palatability.
  • the beer-taste fermented malt beverage of the present invention is a method for producing a beer-taste fermented malt beverage having an alcohol concentration of less than 1% (v / v) through a process of fermenting wort, for example, by adjusting fermentation conditions. It can be produced by producing a predetermined concentration of pyruvate and succinic acid.
  • An example of a method for producing a low-alcohol beer-taste fermented malt beverage will be described below.
  • crushed malt, auxiliary ingredients such as barley, and warm water are added to the brewing tank and mixed to prepare a maiche.
  • the preparation of the maiche can be carried out by a conventional method. For example, by first holding the protein at 35 to 60 ° C. for 20 to 90 minutes, the protein derived from the raw material is decomposed into amino acids and the like, and the process proceeds to the saccharification step. At that time, if necessary, in addition to the main raw material and the auxiliary raw material, an enzyme such as transglucosidase, a flavor component such as spices and herbs, and the like are added.
  • the starch is saccharified by using the malt-derived enzyme and the enzyme added to the maiche by gradually raising the temperature of the maiche and holding it at a predetermined temperature for a certain period of time.
  • the temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of maiche, the quality of the target wort fermented liquid, and the like. For example, 30 to 72 ° C. This can be done by holding for 90 minutes.
  • the saccharification treatment the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the maiche is filtered in a wort filtration tank to obtain a transparent sugar solution. Further, when performing the saccharification treatment, an appropriate amount of the enzyme may be added within a necessary range.
  • the wort fermented liquid is a liquid obtained by fermenting wort.
  • the wort fermented liquor may be a wort top fermented liquor or a wort bottom fermented liquor.
  • the wort top fermented liquor refers to a wort fermented liquor obtained by inoculating wort with top fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25 ° C. for several days.
  • the wort bottom fermented liquor refers to a wort fermented liquor in which wort is inoculated with bottom fermenting yeast and fermented under normal fermentation conditions, for example, at around 10 ° C. for about one week.
  • the raw material used for saccharification contains malt.
  • the ratio of malt used as a raw material to be saccharified is not particularly limited, but is 25% or more, preferably 50% or more, and more preferably 67% or more.
  • the malt usage ratio is the ratio (% by weight) of malt to all raw materials except water.
  • the raw material used for saccharification may have a malt usage ratio of 100%. In general, the higher the malt usage ratio, the stronger the malt-derived umami, richness and drinkability of the obtained wort.
  • auxiliary ingredients mean ingredients other than malt and hops.
  • auxiliary raw material examples include starch raw materials such as barley, wheat, cornstarch, corn grits, rice, and sorghum, and sugar raw materials such as liquid sugar and sugar.
  • the liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like.
  • spices, herbs, fruits and the like used for the purpose of imparting or improving flavor are also included in the auxiliary raw materials.
  • the saccharifying enzyme means an enzyme that decomposes starch to produce sugar.
  • Examples of the saccharifying enzyme include ⁇ -amylase, glucoamylase, and purnalase.
  • the operation of boiling wort may be performed according to the methods and conditions normally used when producing beer.
  • the pH-adjusted sugar solution is transferred to a boiling pot and boiled. Hops are added from the beginning of boiling the sugar solution to the whirlpool standing.
  • a hop extract or a component extracted from the hop may be used as the hop.
  • the sugar solution is then transferred to a settling tank called a whirlpool to remove hop meals and coagulated proteins produced by boiling, and then cooled to an appropriate temperature by a plate cooler. Wort is obtained by the above operation.
  • the obtained wort is fermented with yeast.
  • yeast As the yeast to be used, top-fermenting yeast may be used, or bottom-fermenting yeast may be used, but it is preferable to use bottom-fermenting yeast from the viewpoint of suppressing acidity, astringency and the like.
  • the type of yeast and fermentation conditions are adjusted so that predetermined concentrations of pyruvic acid and succinic acid are produced in the beer-taste fermented malt beverage.
  • the types of such yeasts and fermentation conditions are known.
  • WO2012 / 077212 describes a method for increasing or decreasing the amount of pyruvic acid and succinic acid produced in the fermentation process for producing a beer-like effervescent fermented beverage. N.
  • Japanese Unexamined Patent Publication No. 10-117760 describes a method for adjusting the amount of malic acid and succinic acid produced in the fermentation process for producing low-malt beer.
  • pyruvic acid and succinic acid are added to the wort before, during or after fermentation, or the fermented liquor is diluted to make pyruvic acid and succinic acid in the beer-taste fermented malt beverage.
  • the concentration may be adjusted to a predetermined range.
  • the beer-taste fermented malt beverage of the present invention contains pyruvic acid at a concentration of more than 5.3 ppm and less than 80 ppm.
  • pyruvic acid concentration is preferably 20 to 75 ppm, more preferably 25 to 70 ppm.
  • the beer-taste fermented malt beverage of the present invention contains succinic acid at a concentration of more than 29.2 ppm and less than 90 ppm.
  • succinic acid concentration is preferably 20 to 200 ppm, more preferably 35 to 85 ppm.
  • the final fermentation degree is preferably 80% or less. Appearance of the wort fermented liquid When the final fermentation degree exceeds 80%, the obtained beer-taste beverage is insufficiently responsive and the acidity tends to be strong. Appearance of the fermented wort solution of the present invention The final degree of fermentation is preferably 45 to 80%, more preferably 50 to 75%.
  • the degree of fermentation is an important index that indicates how much fermentation has progressed in the fermented beer and how the fermentation has progressed.
  • the final fermentation degree means the ratio of the extract that can be assimilated by brewer's yeast to the raw wort extract.
  • the extract that can be assimilated by beer yeast is an extract contained in product beer from raw wort extract (that is, an extract that remains after fermenting all the extracts that can be used by beer yeast (referred to as final extract)). ) Is subtracted.
  • the final degree of fermentation of appearance is the degree of final fermentation calculated by using the value of the final extract and the appearance extract, that is, the extract concentration (% (w / w)) obtained from the specific gravity of beer containing alcohol. To say.
  • the extract refers to the concentration of non-volatile solid content (% (w / w)).
  • the authentic extract concentration of the beer-taste fermented malt beverage can be measured by, for example, the EBC method (edited by the Beer Brewery Association: BCOJ Beer Analysis Method, 7.2 (2004)).
  • the word extract means the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids, depending on the context.
  • the final fermentation degree Vend can be calculated by, for example, the following formula (1).
  • Vend (%) ⁇ (P-End) / P ⁇ x 100 (1) [In the formula, P is the raw wort extract and End is the final appearance extract. ]
  • Raw wort extract P theoretically calculates the value of wort extract before alcoholic fermentation from the alcohol concentration and extract value of the product beer according to Balling's formula. Specifically, it can be obtained by the method shown in Analytica-EBC (9.4) (2007).
  • the final appearance extract End is obtained by collecting beer in a flask, adding a large amount of fresh pressed yeast, and fermenting it at 25 ° C. with stirring until the value of the extract does not decrease any more (24 hours), and remains. It can be determined by measuring the value of the appearance extract in beer.
  • the final extract End is calculated from the specific gravity of the final extract containing alcohol, so it may show a negative value. As a result, the appearance final fermentation degree may exceed 100%.
  • the final fermentation degree can be controlled by adjusting, for example, the saccharification conditions, the presence or absence of the use of enzymes when saccharifying the raw materials, the type and blending amount of the raw materials, and the like. For example, by reducing the amount of assimilating sugar contained in Maiche, the final degree of fermentation of appearance can be lowered.
  • the obtained wort fermented liquor is aged in a liquor storage tank and stored and stabilized under a low temperature condition of about 0 ° C.
  • yeast, proteins and the like are removed by filtering the fermented wort solution after aging.
  • the wort fermented liquor from which yeast and proteins have been removed is removed from the carbon dioxide gas contained in the wort fermented liquor, if necessary.
  • the wort fermented liquor is subjected to a dealcoholization step to remove the contained alcohol.
  • the alcohol concentration of the wort fermented liquid is, for example, less than 1% (v / v), preferably less than 0.5% (v / v), and more preferably less than 0.1% (v / vV). It will be done until.
  • the dealcoholization step is carried out using a conventionally known method. For example, a vacuum distillation method can be used. In this case, it is preferable to use a method of retaining the flavor components produced in the alcoholic fermentation process.
  • the beer-taste fermented malt beverage of the present invention may have a pH low enough to prevent spoilage.
  • the specific upper limit of pH is less than 4.2, preferably less than 4.1, more preferably less than 4.0.
  • the specific lower limit of pH is 3.0 or more, preferably 3.3 or more, and more preferably 3.6 or more.
  • the type of pH adjuster is not limited. Not limited to food additives, for example, acids that can be used in beverages and foods and their manufacturing processes, salts thereof, and beer raw materials having a pH lowering ability can be used as pH adjusters. Examples of beer raw materials having a pH lowering ability include sour malt and dark malt.
  • Preferred pH regulators are phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, anhydrous sulfite, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid and combinations thereof.
  • More preferred pH regulators are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfite anhydride, tartaric acid and combinations thereof. Considering the effect on the flavor of beer-taste beverages, phytic acid, which has a low acidity, is the most preferable.
  • the bitterness value is adjusted by adding a bitterness substance to the de-alcoholic wort fermented liquid as necessary.
  • An isolated iso-alpha acid can be used as the bitterness substance.
  • iso-alpha acid is contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, pyroclastic materials thereof, extracts obtained by extracting these with water or boiling water, concentrates of extracts and dried products.
  • the bitterness value of beer-taste beverages is adjusted so that it has the same bitterness as beer. Specifically, the bitterness value of the beer-taste beverage is adjusted to 5 to 100 BU, preferably 10 to 35 BU, and more preferably 15 to 27 BU.
  • the bitterness value of beer-taste beverages can be measured by the method described in Beer Sake Brewing Association Edit: BCOJ Beer Analysis Method, 8.15 (2004).
  • Carbon dioxide gas is added to the de-alcoholic wort fermented liquid through the carbonation process.
  • the amount of carbon dioxide added is adjusted so that the foaming property is similar to that of beer.
  • the amount of carbon dioxide added is 1.2 to 5.0 gas volume, preferably 2.4 to 3.5 gas volume, and more preferably 2.6 to 3.2 gas volume. It will be adjusted.
  • the beer-taste fermented malt beverage of the present invention has a genuine extract concentration of more than 2.0% (w / w) due to an extract derived from the fermented wort solution. As a result, the watery drinking feeling of the beer-taste fermented malt beverage is alleviated, and the drinking response is easily enhanced.
  • the authentic extract concentration of the beer-taste fermented malt beverage derived from the wort fermented liquid is preferably 2.5 to 6.0% (w / w), more preferably 3.0 to 5.0% (w / w). Is.
  • Example 1 [Manufacturing method of beer-taste fermented malt beverage] Crushed malt, water and cornstarch were put into a charging kettle, gelatinized at 70 ° C., and liquefied at 100 ° C. Next, crushed malt, enzyme and warm water were put into the charging tank, protein was rested at around 55 ° C, the liquid was transferred from the charging kettle to the charging tank, and saccharification was performed at a temperature in the range of 60 ° C to 76 ° C. rice field. This saccharified solution was filtered through a filter tank, Reuters, and then transferred to a boiling pot, bitter hops were added, and the mixture was boiled for 60 minutes. After boiling, hot water for evaporation was added, the hot trove was removed in a whirlpool tank, and the mixture was cooled to 10 ° C. using a plate cooler to obtain cold barley juice.
  • Saccharomyces cerevisiae was added to this wort and fermented at around 10 ° C. for 7 days, after which brewer's yeast was removed.
  • the tank was transferred and aged for 7 days, then cooled to around -1 ° C and stabilized for 14 days. Then, degassed water was added to dilute the mixture, and the mixture was filtered through diatomaceous earth to obtain a wort fermented liquid.
  • the obtained fermented wort solution was sprayed into a degassing tank under a reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50 ° C. using a plate cooler. After that, it is brought into contact with water vapor heated to about 50 ° C. in a reduced pressure column near 90 mbar to adsorb volatile components to the water vapor, remove alcohol and volatile components, and dealcoholize with an alcohol concentration of 0.02% (v / v). A fermented wort solution was obtained.
  • the concentration of the genuine extract is diluted to 5.0% (w / w), and carbon dioxide gas is dissolved so as to have a 2.9 gas volume.
  • the pH was further adjusted with phosphoric acid so as to have a pH of 3.9 to obtain a beer-taste fermented malt beverage.
  • sample 1-1 degassed water, pyruvate and succinic acid are added in a predetermined amount to the de-alcoholic wort fermented liquor, carbon dioxide gas is dissolved so as to have a 2.9 gas volume, and phosphoric acid is used to further adjust the pH to 3.9.
  • the pH was adjusted to prepare beer-taste fermented malt beverages of Samples 1-2 to 1-11.
  • the authentic extract (% (w / w)) of the beer-taste fermented malt beverage was measured using the EBC method.
  • pH and bitterness value were measured.
  • the concentrations of pyruvic acid and succinic acid in the beer-taste fermented malt beverage were measured by the following method. First, the decarboxylated beer-taste fermented malt beverage was appropriately diluted with distilled water, filtered through a filter, and subjected to UHPLC analysis. The measurement conditions for UHPLC were as follows.
  • Fermentation was defined as a beer-like complex taste.
  • "Asahi Super Dry” (trade name) manufactured by Asahi Breweries, Ltd. was given 5 points, and water was given 1 point, and the scores were given in 5 stages.
  • the response to drinking was defined as the tactile sensation or the feeling of being caught in the throat when swallowing.
  • "Asahi Super Dry” (trade name) manufactured by Asahi Breweries, Ltd. was given 5 points, and water was given 1 point, and the scores were given in 5 stages.
  • Exhilaration was defined as not feeling sticky in the aftertaste.
  • "Asahi Super Dry” (trade name) manufactured by Asahi Breweries, Ltd. was given 5 points, and a 2.0% (w / w) aqueous solution of dextrin was given 1 point, and the scores were given in 5 stages.
  • Prominent sourness was defined as a clear sense of sourness.
  • "Asahi Super Dry” (trade name) manufactured by Asahi Breweries, Ltd. was given 5 points, and a 200 ppm aqueous solution of citric acid was given 1 point, and the scores were given in 5 stages.
  • Example 2 Crushed malt, enzyme and warm water were put into the charging tank, protein was rested at around 55 ° C, and then saccharification was performed at a temperature in the range of 60 ° C to 76 ° C. This saccharified solution was filtered through a filter tank, Reuters, and then transferred to a boiling pot, bitter hops were added, and the mixture was boiled for 60 minutes. After boiling, hot water for evaporation was added, the hot trove was removed in a whirlpool tank, and the mixture was cooled to 10 ° C. using a plate cooler to obtain cold barley juice.
  • Saccharomyces cerevisiae was added to this wort and fermented at around 10 ° C. for 7 days, and then brewer's yeast was removed. The tank was transferred and aged for 7 days, then cooled to around -1 ° C and stabilized for 14 days. Then, degassed water was added to dilute the mixture, and the mixture was filtered through diatomaceous earth to obtain a wort fermented liquid.
  • the obtained fermented wort solution was sprayed into a degassing tank under a reduced pressure of about 90 mbar to remove carbon dioxide gas, and then heated to about 50 ° C. using a plate cooler. After that, it is brought into contact with water vapor heated to about 50 ° C. in a reduced pressure column near 90 mbar to adsorb volatile components to the water vapor, remove alcohol and volatile components, and dealcoholize with an alcohol concentration of 0.02% (v / v). A fermented wort solution was obtained.
  • the authentic extract is diluted to 5.0% (w / w), and the carbon dioxide gas is dissolved so as to have a 2.9 gas volume. Further, the pH was adjusted with phosphoric acid so as to have a pH of 3.9 to obtain a beer-taste fermented malt beverage. This was referred to as sample 2-1.
  • degassed water, pyruvate and succinic acid are added in a predetermined amount to the de-alcoholic wort fermented liquor, carbon dioxide gas is dissolved so as to have a 2.9 gas volume, and phosphoric acid is used to further adjust the pH to 3.9.
  • the pH was adjusted to prepare beer-taste fermented malt beverages of Samples 2-2 to 2-4.
  • Example 3 A predetermined amount of degassed water was added to the de-alcoholic wort fermented liquor obtained in Example 1 to dilute the succinic acid concentration to 30 ppm.
  • the isolated hop extract was added so that the bitterness value was 20 BU.
  • a predetermined amount of dextrin and pyruvic acid was added so that the authentic extract concentration was 5.0% and the pyruvic acid concentration was 40 ppm.
  • carbon dioxide gas was dissolved so as to have a gas volume of 2.9, and the pH was further adjusted with phosphoric acid so as to have a pH of 3.9 to obtain a beer-taste fermented malt beverage. This was referred to as sample 3-1.
  • degassed water, pyruvate and succinic acid are added in a predetermined amount to the de-alcoholic wort fermented liquor, carbon dioxide gas is dissolved so as to have a 2.9 gas volume, and phosphoric acid is used to further adjust the pH to 3.9.
  • the pH was adjusted to prepare beer-taste fermented malt beverages of Samples 3-2 to 3-4.
  • FIG. 1 is a graph showing the relationship between the concentrations of pyruvic acid and succinic acid and the preference of low-alcohol beer-taste fermented malt beverages by summarizing the results of Examples 1 to 3.
  • the symbol “ ⁇ ” indicates that the preference of the sample was good, and the symbol “ ⁇ ” indicates that the preference of the sample was poor. From the relationship shown in FIG. 1, it is understood that the palatability of the low-alcohol beer-taste fermented malt beverage is improved by containing pyruvic acid and succinic acid in a predetermined concentration range.
  • Example 4 By adding a predetermined amount of degassed water to the de-alcoholic wort fermented liquor obtained in Example 1, the authentic extract concentration was 4.0%, 3.5%, 3.0%, 2.5% or 2. Dilute each to 0%, adjust the bitterness value to 20 BU with an isolated hop extract, dissolve carbon dioxide gas to a 2.9 gas volume, and further adjust to pH 3.9. The pH was adjusted with phosphoric acid to obtain five types of beer-taste fermented malt beverages. These were designated as Samples 4-1, 4-2, 4-3, 4-4, and 4-5, respectively.
  • a beer flavor flavor and a caramel color were added to this wort, and an isolated hop extract was added to adjust the bitterness value.
  • carbon dioxide gas was dissolved so as to have a gas volume of 2.9 to prepare Sample 5-1.
  • water was added to the obtained wort so that the concentration of the genuine extract was 4.0%, and the wort was adjusted.
  • a beer flavor flavor and a caramel color were added to this wort, and an isolated hop extract was added to adjust the bitterness value.
  • a sample 5-2 was prepared by adjusting the pH of the diluted solution with phosphoric acid so as to have a pH of 3.9 and then dissolving carbon dioxide gas so as to have a gas volume of 2.9.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Alcoholic Beverages (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'une boisson maltée fermentée ayant un goût de bière, la boisson maltée fermentée présentant le goût fermenté et la qualité satisfaisante de la bière, ne présentant pas un goût d'eau et ayant une concentration d'alcool inférieure à 1 % (en volume). En tant que moyen pour résoudre le problème mentionné ci-dessus, l'invention concerne une boisson maltée fermentée ayant un goût de bière, la boisson maltée fermentée contenant un liquide de fermentation de moût, de l'acide pyruvique dans une quantité supérieure à 5,3 ppm et inférieure à 80 ppm et de l'acide succinique dans une quantité supérieure à 29,2 ppm et inférieure à 90 ppm, et la boisson maltée fermentée ayant une concentration d'extrait authentique supérieure à 2,0 % (en poids) et une concentration d'alcool inférieure à 1 % (en volume).
PCT/JP2021/002868 2020-01-28 2021-01-27 Boisson maltée fermentée ayant un goût de bière WO2021153625A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
EP21747834.6A EP3957185A4 (fr) 2020-01-28 2021-01-27 Boisson maltée fermentée ayant un goût de bière
AU2021214309A AU2021214309B2 (en) 2020-01-28 2021-01-27 Beer-taste fermented malt beverage
SG11202112775WA SG11202112775WA (en) 2020-01-28 2021-01-27 Beer-taste fermented malt beverage
NZ782275A NZ782275B2 (en) 2021-01-27 Beer-taste fermented malt beverage
CA3140143A CA3140143A1 (fr) 2020-01-28 2021-01-27 Boisson maltee fermentee ayant un gout de biere
CN202180003307.5A CN113811595A (zh) 2020-01-28 2021-01-27 啤酒味发酵麦芽饮料
KR1020217037175A KR102634560B1 (ko) 2020-01-28 2021-01-27 맥주맛 발효 맥아 음료 및 그의 제조 방법, 및 맥주맛 발효 맥아 음료의 싱거운 음용감을 완화하는 방법
US17/613,260 US20220220426A1 (en) 2020-01-28 2021-01-27 Beer-taste fermented malt beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020011736A JP6905104B1 (ja) 2020-01-28 2020-01-28 ビールテイスト発酵麦芽飲料
JP2020-011736 2020-01-28

Publications (1)

Publication Number Publication Date
WO2021153625A1 true WO2021153625A1 (fr) 2021-08-05

Family

ID=76919712

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/002868 WO2021153625A1 (fr) 2020-01-28 2021-01-27 Boisson maltée fermentée ayant un goût de bière

Country Status (9)

Country Link
US (1) US20220220426A1 (fr)
EP (1) EP3957185A4 (fr)
JP (1) JP6905104B1 (fr)
KR (1) KR102634560B1 (fr)
CN (1) CN113811595A (fr)
AU (1) AU2021214309B2 (fr)
CA (1) CA3140143A1 (fr)
SG (1) SG11202112775WA (fr)
WO (1) WO2021153625A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023171340A1 (fr) * 2022-03-11 2023-09-14 アサヒグループホールディングス株式会社 Boisson à faible teneur en alcool au goût de bière et son procédé de production

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10117760A (ja) 1996-10-23 1998-05-12 Sapporo Breweries Ltd 発泡酒の製造方法
JP2003250503A (ja) 2002-03-01 2003-09-09 Takara Holdings Inc 炭酸飲料
WO2012077212A1 (fr) 2010-12-09 2012-06-14 アサヒビール株式会社 Procédé pour produire une boisson fermentée pétillante similaire à la bière ayant une teneur élevée en acide pyruvique
JP2016144412A (ja) 2015-02-06 2016-08-12 キリン株式会社 後残りしないキレのある酸味を有するビールテイスト飲料

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI417056B (zh) * 2009-08-21 2013-12-01 Kirin Brewery Sour taste reduced ‧ Efforts of unfermented beer flavored malt beverages and their manufacturing methods
JP5763416B2 (ja) * 2011-05-24 2015-08-12 アサヒビール株式会社 低アルコール発酵麦芽飲料の製造方法
RU2610671C2 (ru) * 2011-09-22 2017-02-14 Де Кока-Кола Компани Способ промышленного производства напитка квас
JP5986373B2 (ja) * 2011-12-15 2016-09-06 麒麟麦酒株式会社 発酵アルコール飲料の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10117760A (ja) 1996-10-23 1998-05-12 Sapporo Breweries Ltd 発泡酒の製造方法
JP2003250503A (ja) 2002-03-01 2003-09-09 Takara Holdings Inc 炭酸飲料
WO2012077212A1 (fr) 2010-12-09 2012-06-14 アサヒビール株式会社 Procédé pour produire une boisson fermentée pétillante similaire à la bière ayant une teneur élevée en acide pyruvique
JP2016144412A (ja) 2015-02-06 2016-08-12 キリン株式会社 後残りしないキレのある酸味を有するビールテイスト飲料

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
"BCOJ Beer Analysis Method", vol. 7, 2004, BEER BREWERY ASSOCIATION, pages: 2
ANDRÉ MOTA: "Formation of Flavor-Active Compounds during Continuous Alcohol-Free Beer Production: The Influence of Yeast Strain, Reactor Configuration, and Carrier Type", JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, vol. 69, no. 1, 1 January 2011 (2011-01-01), US , pages 1 - 7, XP093165491, ISSN: 0361-0470, DOI: 10.1094/ASBCJ-2010-1123-01
ANONYMOUS: "Beer Styles IBU Chart - 2017 Update", BREWER'S FRIEND, 7 May 2017 (2017-05-07), pages 1, XP093165492, Retrieved from the Internet <URL:https://www.brewersfriend.com/2017/05/07/beer-styles-ibu-chart-2017-update/>
N. COOTE ET AL.: "The Concentration and Significance Pyruvate in Beer", J. INST. BREW., vol. 79, 1973, pages 298 - 304
N. COOTE, B. H. KIRSOP: "THE CONTENT OF SOME ORGANIC ACIDS IN BEER AND OTHER FERMENTED MEDIA", JOURNAL OF THE INSTITUTE OF BREWING, vol. 80, no. 5, 10 September 1974 (1974-09-10), GB , pages 474 - 483, XP055712294, ISSN: 0046-9750, DOI: 10.1002/j.2050-0416.1974.tb06797.x
See also references of EP3957185A4
TYRELL T, S. REIMANN, R. FOLZ, D. HARMS, J. HINRICHS AND G. OFFER: "Screening of Brewery Yeast Strains Regarding Organic Acid Profile in Order to Find Low Succinic Acid Producer", BREWINGSCIENCE, 1 July 2013 (2013-07-01), pages 75 - 84, XP055959930

Also Published As

Publication number Publication date
US20220220426A1 (en) 2022-07-14
JP6905104B1 (ja) 2021-07-21
EP3957185A1 (fr) 2022-02-23
CN113811595A (zh) 2021-12-17
KR20220131817A (ko) 2022-09-29
JP2021114959A (ja) 2021-08-10
NZ782275A (en) 2023-10-27
AU2021214309A1 (en) 2021-12-09
KR102634560B1 (ko) 2024-02-08
CA3140143A1 (fr) 2021-08-05
SG11202112775WA (en) 2021-12-30
AU2021214309B2 (en) 2023-08-10
EP3957185A4 (fr) 2022-11-02

Similar Documents

Publication Publication Date Title
JP7221921B2 (ja) 非甘味性飲料
JP7462596B2 (ja) ビールテイスト飲料
WO2021070930A1 (fr) Boisson maltée fermentée ayant un goût de bière
WO2021153625A1 (fr) Boisson maltée fermentée ayant un goût de bière
JP5855579B2 (ja) ピルビン酸含有量の高いビール様発泡性発酵飲料の製造方法
RU2816896C1 (ru) Ферментированный солодовый напиток со вкусом пива
CA3139911C (fr) Boisson maltee fermentee ayant un gout de biere
RU2816894C2 (ru) Напиток со вкусом пива
JP7323730B1 (ja) 発酵ビールテイスト飲料及びその製造方法
JP6867542B2 (ja) 発酵飲料、及び発酵飲料の後味改善方法
WO2018092656A1 (fr) Boisson de type bière
NZ782275B2 (en) Beer-taste fermented malt beverage
JP2023180387A (ja) 麦汁のビール酵母発酵液、及びその製造方法
WO2022210108A1 (fr) Boisson non alcoolisée au goût de bière
JP2024043250A (ja) 低アルコールビールテイスト飲料及びその製造方法
JP2023042249A (ja) ビール様発酵麦芽飲料
WO2022210104A1 (fr) Boisson à faible teneur en alcool aromatisée à la bière et son procédé de production
WO2022163522A1 (fr) Boisson faiblement alcoolisée au goût de bière
JP2018198554A (ja) 麦芽飲料及びその製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21747834

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 3140143

Country of ref document: CA

ENP Entry into the national phase

Ref document number: 2021747834

Country of ref document: EP

Effective date: 20211118

ENP Entry into the national phase

Ref document number: 2021214309

Country of ref document: AU

Date of ref document: 20210127

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE